Moroccan Lamb and Rice
By: Anonymous
Published: Thursday, December 10, 2009 - 10:01pm

Ingredients




1 pound boneless lamb cut into 1-inch pieces
1 small apple shredded
1 6.9-ounce package rice and vermicelli mix
with chicken
seasonings
1 1/2 cups chicken broth
1 teaspoon curry powder
1/4 cup raisins
1/4 cup slivered almonds

Preparation

1 In 3-1/2 to 4-quart slow cooker, combine lamb, apple, seasoning packet from rice mix, broth and curry powder; mix well. 2 Cover; cook on low setting for 7 to 9 hours. 3 About 25 minutes before serving, add rice and raisins; mix well. Cover; cook on high setting for an additional 20 minutes or until rice is tender. Garnish with almonds. 4 Serving Ideas : For a simple but satisfying Moroccan-style dinner, serve this stew with warm pita bread, hummus and orange wedges.